Whole Duck With Green Peppercorn Glaze Food
WHOLE DUCK WITH GREEN PEPPERCORN GLAZE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500˚ and arrange the oven rack in the center. Remove the innards of the duck and reserve them for another use or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
- In a pot large enough to hold the duck, combine 6 cups water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast-side down, in the pot. Let it simmer 30 seconds, basting the top with the liquid. Remove the duck and arrange it, breast-side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around the duck as it cooks. Tie the legs together with kitchen twine.
- Put the roasting pan in the oven and turn the temperature down to 400˚. Cook for 30 to 35 minutes, until the duck is well browned. Remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup.
- Return the duck to the oven and cook for another 45 minutes to 1 hour, depending on the size of your duck, or until well browned all over.
- When the duck is almost done, in a medium pot, combine the vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, the Marsala and the green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce to a thin syrup and the flavors to blend, 10 to 15 minutes.
- Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150˚ when an instant-read thermometer is inserted into the thigh meat. Transfer the duck to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh with salt, if desired, and top with the remaining glaze. Reserve any fat that accumulated at the bottom of the pan and use for the onions.
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- Remove the innards of the duck and reserve them for another use or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt. Take a fork and prick holes through the skin, all over. Try not to prick so deep it penetrates the meat. Just the skin is ideal. Also pay particular attention to the extra fatty areas, like the thighs, and prick extra holes. This will help the fat release during cooking and give for a crispier skin.
- In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down into the pot. Let it simmer 30 seconds, basting the top and sides with liquid. Remove the duck and arrange it breast side down, in a roasting pan with a rack that elevates it off the bottom of the pan. (Ideally the duck should sit overnight to allow flavors to meld and the skin to dry out.).
- Put the roasting pan into the oven and turn the temperature down to 400°F. Allow 15 minutes roasting time for each pound of duck. Cook for 20 minutes. Remove pan from oven, then flip the duck. Using a turkey baster remove the excess fat from the bottom of the pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to 1 hour, depending on the size of your duck.
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